Appraisal of services in Oli�s den: (Record no. 10481)

000 -LEADER
fixed length control field 04489nam a22002417a 4500
001 - CONTROL NUMBER
control field 10481
003 - CONTROL NUMBER IDENTIFIER
control field OCLRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260730103812.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230303t xxu||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency OCLRC
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number (Call Number) T 647.94 2017
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Andaya, Maria Joy L.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Durango, Dywane V.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Faustino, Rosanna M.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Lubiran, Ayie E.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Orillana, April Mae M.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Tria, Cristobal N.
245 ## - TITLE STATEMENT
Title Appraisal of services in Oli�s den:
Sub Title towards appropriate training plan./
Statement of responsibility, etc. Maria Joy L. Andaya, Dwayne V. Durango, Rosanna M. Faustino, Ayie E. Lubiran, April Mae M. Orillana, Cristobal N. Tria.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Paran��aque City:
Name of publisher, distributor, etc. Olivarez College,
Date of publication, distribution, etc. 2017.
502 ## - DISSERTATION NOTE
Dissertation note Undergraduate Thesis
520 ## - SUMMARY, ETC.
Summary, etc. This study was conducted to assess the food service program of the Oli's Den canteen. From the results of the survey questionnaire, food portioning, physical condition, staff efficiency of the study could serve as a reference among the management in planning, preparing, and improving canteen sales and provide cheaper and nutritious food that may contribute to the healthy well-being of the customers specifically, the students, faculty members, and parents. The data was gathered through the use of descriptive evaluation method. Information was gathered through the use of survey questionnaire as instrument. Statement of the Problem The study aimed to assess the quality service of Oli's Den canteen as perceived by the customers. Specifically, this sought to answer the following questions: 1. How do the respondents assess the school canteen in terms of: 1.1. Staff attitude; 1.2. Quality of services; and, 1.3. Physical appearance? 2. How satisfied are the respondents on the service provided by Oli's Den? 3. What improvements are considered by the respondents to be immediately addressed? Findings The important findings of this study are as follows: 1. How do the respondents assess the school canteen in terms of. 1.1. Staff attitude The findings revealed that the College respondents strongly agree that the canteen staff are friendly (mean=3.60). 1.2. Quality of services The College respondents strongly agree that canteen process their orders efficiently (M=3.69). 1.3. Physical appearance The College respondents strongly agree that the canteen dining area has enough seats to accommodate guests (M=3.69). 2. How satisfied are the respondents on the service provided by Oli's Den? The findings revealed that the College respondents strongly agree that the canteen offers a good variety of food (M=3.83). 3. What improvements are considered by the respondents to be immediately addressed? The survey revealed how the respondents ranked the areas for improvement in the amenities and services of Oli's Den. Respondents want Oli's Den management to immediately address more affordable price (first), bigger serving (second), food stub (third), more ventilation (fourth), and promo per meal (fifth). Conclusions Based on the findings of the study, the following conclusions are drawn: 1. The respondents find the canteen staff friendly. 2. The respondents think the staff process the orders efficiently. 3. The respondents observe that the school canteen has enough seats to accommodate their guests. 4. The respondents find that the school canteen has enough variety of food. 5. The respondents always check the price first to evaluate if the product is worth the purchase. After checking the price, they check the meal if the serving is enough. The respondents even suggested the implementation of food stub for their convenience. Recommendations The following recommendations were derived from the findings and conclusions stated in the study: 1. The canteen should continue their good relationship with their customers. 2. The canteen should maintain and continue their good work in terms of processing orders efficiently. 3. The canteen should maintain the durability of the seats and tables. 4. The canteen should always change the selection of foods served everyday so that the customers have options to choose from. 5. The canteen should reevaluate the pricing of their products, and give increase the servings to attract more customers and maintain patronage. The canteen should also consider having food stub for the convenience of customers.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 647.94 2017
Holdings
Withdrawn status Lost status Piece physical condition (Damaged Status) Not for loan Home library Current library (holdingbranch) Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2017 0076 07/30/2026 07/30/2026 Theses/Dissertation
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2017 0089 07/30/2026 07/30/2026 Theses/Dissertation